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- 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (fresh, frozen, or canned) - 1 small onion, diced - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - 1 cup diced tomatoes (fresh or canned) - 1 cup shredded cheese (optional) - Fresh cilantro or parsley for garnish (optional)

Vegetable-Stuffed Bell Peppers with Quinoa

Discover the vibrant world of Colorful Quinoa-Stuffed Bell Peppers, a nutritious dish that combines the goodness of quinoa with fresh vegetables. Packed with protein and essential nutrients, this recipe is perfect for a healthy meal or a show-stopping centerpiece for gatherings. Easy to prepare, these stuffed peppers are a delightful mix of flavors and colors that will impress everyone at your table. Elevate your cooking with this tasty and visually stunning option!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa (rinsed)

2 cups vegetable broth or water

1 can (15 oz) black beans (drained and rinsed)

1 cup corn (frozen or fresh)

1 medium onion (diced)

2 cloves garlic (minced)

1 medium zucchini (diced)

1 medium tomato (diced)

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheese (optional, for topping)

Fresh cilantro or parsley for garnish

Instructions
 

Preheat Your Oven: Start by preheating your oven to 375°F (190°C).

    Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is cooked and the liquid has been absorbed. Fluff with a fork and set aside.

      Sauté the Vegetables: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and garlic, sautéing until fragrant and the onions are translucent (about 5 minutes). Add the zucchini and cook for an additional 3 minutes until softened. Stir in the black beans, corn, diced tomato, cumin, smoked paprika, salt, and pepper. Cook for another 5 minutes.

        Combine Mixture: Add the cooked quinoa to the skillet with the vegetable mixture. Stir well to combine all the ingredients evenly. Taste and adjust seasoning if necessary.

          Prepare the Bell Peppers: While the quinoa and vegetable mixture cools slightly, prepare the bell peppers. Cut the tops off the peppers and remove the seeds and membranes. If needed, trim the bottom of the peppers to ensure they stand upright.

            Stuff the Peppers: Generously fill each bell pepper with the quinoa and vegetable mixture. If using, top each pepper with shredded cheese.

              Bake the Peppers: Place the stuffed peppers upright in a baking dish. Pour a little vegetable broth or water into the bottom of the dish (this will help steam the peppers). Cover the dish with foil and bake for 25-30 minutes. If using cheese, remove the foil during the last 10 minutes of cooking to allow the cheese to melt and brown slightly.

                Serve: Once cooked, remove the peppers from the oven and let them cool for a few minutes. Garnish with fresh cilantro or parsley before serving. Enjoy your delicious and nutritious meal!

                  Prep Time: 15 mins | Total Time: 50 mins | Servings: 4